
Yields:
6
Total Time:
35 mins
Michael Chiarello cooks these asparagus twice: The first time early in the grilling session; the second time right before serving, after they're wrapped in prosciutto.
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Ingredients
- 1 lb. asparagus
- 1 Tbsp. extra-virgin olive oil
- extra-virgin olive oil
- kosher salt
- Freshly ground pepper
- 1/4 cup plain dry bread crumbs or panko
- 1 clove garlic
- 1 Tbsp. Freshly grated Parmigiano-Reggiano cheese
- 1 Tbsp. minced flat-leaf parsley
- 1 tsp. finely grated lemon zest
- 12 slice prosciutto
Directions
- Step 1Light a hardwood charcoal fire. Brush the asparagus with olive oil and season with salt and pepper. Grill the asparagus over moderately high heat, turning, until lightly charred and almost tender, 4 minutes. Transfer to a plate and let cool.
- Step 2Meanwhile, in a small cast-iron skillet, heat the 1 tablespoon of olive oil. Add the bread crumbs and garlic and cook over moderately high heat, stirring, until the crumbs are golden and crisp, 4 minutes. Remove from the heat and let cool slightly, then stir in the Parmigiano-Reggiano, parsley, and lemon zest; Season with salt and pepper.
- Step 3Divide the asparagus into 6 even piles. On a work surface, arrange the prosciutto slices in 6 pairs, overlapping slightly. Set an asparagus pile on each prosciutto pair and roll up.
- Step 4Grill the bundles over moderately high heat, turning, until the asparagus are tender and the prosciutto is crisp, 4 minutes. Transfer to a platter. Sprinkle the lemony bread crumbs on top and serve.
Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.
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